Fischer hog operation is complete full circle

FISCHER, from pg. 12

The gestating sows are housed in hoop barns. They farrow in large farrowing pens. Fischer stated when the pigs are little, they will receive medicine to get them up and running, but once they’re about two weeks old, they won’t receive anything more. “Granted,” he continued, “if a pig is sick, my husbandry and my heart take over and say I’m not going to let that pig suffer and die.” Fischer stated he then separates the pig, provides the medication that’s needed, and will later take it to a conventional market.

The pigs are raised and finished in deep bedded hoop barns. “We’re completely full circle,” Fischer stated. For the past 21 years, he has worked with Randy and Laura Odenthal of Odenthal Meats in New Prague, Minn. for butchering, and is very happy with their working relationship. “Randy Odenthal is just a magician of what he can do,” Fischer said.

An additional area of business which came about due to the Covid-19 pandemic is what Fischer dubs “the housewife market.” He recalled having abruptly losing business in one day. Forced to reinvent the wheel, he began providing individuals with half-hog and full-hog purchasing options. Referencing it as a salvation, he sold 600 pigs in about three months.

This momentary pivot is now a component Fischer hopes to continue to expand. Besides the half-hog and full-hog availability, customers can also buy individual selections such as bacon and pork chops. As Fischer explained with a laugh, it’s an option for people that have cuts they’re less inclined to use gaining frost at the bottom of the freezer.

Besides his hog operation, Fischer continues to farm 995 acres of corn and soybeans, as well as sweet corn for Birds Eye. Walking the century farm, joined by the farm’s trusty Golden Retriever, Sophie, earlier constructed buildings stand among newer structures. Fischer shared time and weather have taken its toll on the original farmhouse. On the date of our visit, he was preparing for his former home to be torn down the following day.

“It’s gonna be a tough day; thinking about the people that built that house 150 years ago, and all the hard work,” he said. “I’m a person who loves my heritage.”

Fischer checked on a Berkshire/Duroc sow caring for her young. She was bred with a Hampshire boar, and Fischer stated he’ll keep her with her piglets for about five weeks. She’s quick to approach him, and he gives her a friendly scratch on the head. “They act like they’re on vacation,” Fischer remarked. “No stress.”

For product information, visit http://fischerfamilyfarmspork.com/ or contact Tim Fischer at (507) 3519910. v